Pot roast recipe

Grandma’s Quick n’ Tasty Pot Roast

Almost all pressure cooker recipes are fast and simple. In addition to that, its superior cooking technology makes them very nutritious, easy to chew and digest. These factors make it almost impossible to go wrong with a pressure cooker recipe.

This one is based on a recipe I learned from my Grandmother.  It was one of my family's favourite's growing up. 

Pot Roast with Vegetables


3 1/4 lb. (equivalent to 1.5 kg) of chuck or round roast preferably trimmed of excess fat.

Salt and pepper
4 tablespoons of vegetable oil (equivalent to 60 ml)

1 teaspoon of dried thyme (equivalent to 5 ml)
1/2 cup of finely chopped parsnip or turnip (equivalent to 125 ml)
1 cup of finely chopped onion (equivalent to 250 ml)

1/2 cup of finely chopped celery (equivalent to 125 ml)
1/2 cup of finely chopped carrot (equivalent to 125 ml)
2 1/2 cups of beef stock (equivalent to 625 ml)

1 lb. of scrubbed and quartered medium-size red potatoes (equivalent to 450 g)
2 bay leaves
3 peeled large-size carrots cut into 5 or 6 chunks
3 peeled large-size parsnips cut into 5 or 6 chunks


1. Start by preparing the roast. Using your pressure cooker, heat 3 tablespoons of oil over high heat.

2. Add brown and meat on all sides in a way that the meat does not stick to the pan. You can do this by lifting the meat every now and then using a wooden spoon. Make sure your spoon has an appropriate handle that will protect you form burning. Leave each side for 2 to 3 minutes. Over the duration, you can keep adding extra oil as needed.

3. Season each side with pepper and salt. In case you are using bouillon or canned stock, use less of the pepper and salt. Once you are done with the seasoning, remove the meat to platter. Set it aside.

4. Using the oil that remains in your pressure cooker, sauté the finely chopped celery, onion, parsnip and carrot for about 3 minutes. Mae sure you stir occasionally for a perfect mixture. Scrape all the browned bits that might be at the bottom of the cooker.

5. Now, add your beef stock, dried thyme and bay leaves. Set a trivet in the cooker and place your meat on it. Make sure that you put it broad side down as this way as much surface of it as possible will be submerged.

6. Lock the cooker lid; ensuring that it is sealed properly. Bring the cooker to pressure and lower the heat. For a 15 psi pressure cooker, let it cook for 60 minutes on high pressure. Allow the pressure to drop using the natural release method for about 15 minutes. When your pot roast is ready, it will be tender enough to be pierced with a fork. In case it has not achieved that status yet, lock the lid again and heat your cooker to high pressure for additional 5 minutes. Again, let the pressure drop naturally. Transfer your roast to a platter and then set it aside in a warm place. You can now remove the trivet from your cooker.

7. Now shift your attention to vegetables. Place carrot chunks, potatoes and parsnip chunks in your pressure cooker. Lock the lid and ensure it is sealed appropriately. Bring the cooker to pressure, lower its heat and then cook for 5 minutes on high pressure. You can either use the quick release or automatic release methods to allow pressure to drop.

8. Finally, prepare gravy. Mash 2 tablespoons of all-purpose flour into two tablespoons of softened and unsalted butter. Gradually whisk the resultant mixture into liquid in your pressure cooker. Make sure you do this over high heat

9. Cook the mixture for 3 to 4 minutes as you stir it constantly. It should thicken. Remove season and bay leaves to taste.

Your meal can serve six and they'll be plenty to go around for the average family.

Nutritional Facts

Pot roast with vegetables has numerous nutritional benefits. It has 344.6 calories which can be broken down as 28% fat, 35% protein and 37% carbs. The total fat is 7.8 g of which saturated fat is 2.9 g, polyunsaturated fat is 0.4 g, monounsaturated fat is 3.2 g and cholesterol is 47.8 mg. There is 61.3 mg of sodium, 1,185.0 mg of potassium, 40.8 g of aggregate carbohydrates, 5.7 g of fiber, 2.8 g of sugars and 27.5 g of protein.

Added nutritional value comes from vitamins A, B, B-6, C, D and E, calcium, copper, folate, iron, magnesium, manganese, niacin, phosphorus, riboflavin, selenium, thiamin, zinc and pantothenic acid.

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About the Author Chris

I'm a Chef and my name's Chris. I now run a culinary school and consultancy, however my first love was the type of cooking my Mom taught me when I was growing up. That was using a pressure cooker to create delicious, nutritious meals quickly and efficiently. I'm now using this site to pass on my tips and advice to you for buying and getting the best out of your new pressure cooker. Happy Cooking!

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